Peaches 'n Cream Pound Cake

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Fresh peaches and sour cream make this a wonderfully moist pound cake. Top with sweetened whipped cream and a dash of cinnamon for a real treat!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Grease and flour a 10" tube pan.
  3. In large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs, one at a time, beating well after each.
  5. Add vanilla.
  6. In a small bowl, combine dry ingredients and add to the creamed mixture.
  7. Fold in sour cream and chopped peaches.
  8. Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.

Reviews

(3)
Most Helpful

This pound cake is sooooo GOOD!!! I used a combination of fresh nectarines and peaches and it turned out perfectly moist just like a good pound cake should be! Great recipe to use with your fresh ripe peaches or nectarines.

Lemon Girl August 25, 2012

We thought this recipe had really good flavor. The texture, however, was more like bread than pound cake, but it tasted great. Thanks for the recipe.

Lucky Clover June 05, 2005

A lovely pound cake! I did use frozen peaches and cooked it 1 1/2 hours. Thanks Marie!

Sharon123 May 19, 2005

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